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Sweet Potato Satay Curry with Broccoli (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
35 Mins

DIFFICULTY

Rice 1 cup 2 cups
Sweet potato 250 gr 500 gr
Broccoli 1 stalk 2 stalks
Onion 1 2
Ginger 1 cm 2 cm
Garlic 2 4
Yellow curry paste 1.5 tbsp 3 tbsp
Peanut butter 1 tbsp 2 tbsp
Coconut milk 160 ml 320 ml
Peanuts 30 gr 60 gr
Chilli flakes 1 tsp 2 tsp
Lime 1 2

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 785Kj
  Protein 5.6g
  Fat, Total 9.9g
  –  Saturated 2.5g
  Carbohydrates 17.1g
  – Sugars 3.4g
  Sodium 311g
  Allergens Peanuts

TOOLS: Saucepan, fry pan, spatula/wooden spoon

METHOD

1

PREP                                      

Peel sweet potato and cut into 1.5 cm cubes ● dice the onion ● mince the garlic and ginger ● remove the broccoli stalk and cut broccoli into small florets

 

2

COOK RICE                           

Place rice in a saucepan and add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork

3

COOK                                  

Heat fry pan with 1(2) tbsp of oil on medium heat ● add onion and cook for 2 mins ● add garlic and ginger and cook for 1 more min ● add curry paste, peanut butter, potato, coconut milk and 200ml (400ml) of water ● bring to the boil, reduce heat and simmer

4

COOK & CHECK                   

After 20 minutes of simmering add broccoli florets to the sauce ● add extra water to the sauce when it gets too thick ● simmer for 5 more minutes until potato and broccoli are cooked

5

FINISH & SERVE                  

Squeeze ½ (1) of the lime juice through the sauce and slice the rest into wedges ● taste sauce and season with salt and pepper if needed ● place rice in a bowl and top with curry, chilli flakes, peanuts and a lime wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.